Buttermilk Scones

Best textured scones I've found, nice to experiment with flavors, including dried or fresh cranberries, blueberries, citrus zest, chocolate chips, lemon or orange zest, cinnamon, etc. Great with complimentary glazes like powdered sugar, lemon juice and milk or cream cheese glaze. These are all great served hot with butter and marmalade. Or omit sugar and make savory scones with crumbled sausage or bacon or diced ham, shredded cheese, lots of black pepper. My boys like these served with milk gravy.

Directions
Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in your food processor. Cut cold butter over the flour mixture and process to a coarse meal. Add buttermilk and process just until combined. Remove from processor and add any mix-ins desired.

Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Chill in fridge or freezer until good and cold so the scones will not flatten during baking. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned.

I usually make one large circle of dough to make 8 thicker, larger scones, just bake them longer. Endless flavor variations with this recipe - just remember to add any spices or zest with the dry ingredients in your processor and mix in fruits or savory ingredients by hand after dough is finished.

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